摘要
以手工挤奶条件下不同来源的原料奶为研究对象,在冷藏(4℃)、室温(19℃)条件下,分别贮藏0,3,6,9 h后检测原料奶中菌落总数(TBC)、芽孢总数(TSC)、耐热芽孢数、嗜冷菌总数。结果表明,随着贮藏温度增加、时间延长,原料奶中微生物增幅加快(P<0.05),冷链条件下(4℃)贮运原料奶对控制微生物生长繁殖具有重要作用。手工挤奶条件下室温(19℃)贮奶3h、冷藏(4℃)贮奶6h后原料奶中菌落总数超过5×105 mL-1的国家标准,原料奶的芽孢总数、耐热芽孢数和嗜冷菌数均超出液态奶的生产要求,特别不利于长效奶(保质期30 d以上)的生产。改善牛奶生产环境对提高原料奶品质具有重要的作用。
In this paper, the total bacterial count（TBC）, total spore count（TSC）, total thermophilic spore count and total psychrotrophic bacterial count in the raw milk during storage （0 h, 3 h, 6 h, 9 h） at 4 ℃ and 19 ℃ were studied. The results showed that the microorganism developed rapidly with the increasing of storing time and temperature （P〈0.05） while cold storage （4 ℃） resulted in microbial reproduction in raw milk. The TBC went beyond the Chinese standard of raw milk（〈5×10^5 mL^-1） after 3h at 19 ℃ and 6h at 4 ℃ by manual milking. In the condition of manual milking, the microbe such as TSC, total thermophilic spore count and total psychrotrophic bacterial count in the raw milk also went beyond the standard of liquiding milk and was harmful to produce long life milk. Improving the processing condition of raw milk was important for producing high quality product.
出处
《中国乳品工业》
CAS
北大核心
2007年第5期42-44,52,共4页
China Dairy Industry
基金
云南省教育厅科研基金(03Z406B)
关键词
原料奶
手工挤奶
贮藏温度
贮藏时间
菌落总数
raw milk
manual milking
storage temperature
storing time
total bacterial count
